Sage kitchen chefs are trained at Les Amis, which explains why the seared foie gras is so good, and the frothy wild mushroom cappuccino so familiar. Elsewhere, the menu varies between basil-infused fettucine, a ravioli of ham and melon, a Burgundy escargot risotto, and a smoky duck confit, here paired with a cloud of braised savoy. Sage recently moved nearby to a conservation shophouse. While dining capacity stays capped, the new premises will allow for a bigger kitchen so Sage’s high-calibre chefs can continue to work their gourmet magic.